Place couscous in a covered bowl, pour hot broth over it, cover, and let sit for 10 minutes. Add butter and fluff with a fork. Add parsley, zest, and juice, salt, and pepper. Mix.
Cut fish into smaller pieces, coat in flour, then in egg, and finally in a mixture with couscous. Heat 1 cm of oil in a skillet over medium heat and fry the sticks for 3 minutes or until lightly golden. Serve with mayonnaise and lemon, and optionally with Coleslaw and grilled potatoes.
Peel apple and grate on a grater with large holes, place in a salad bowl, drizzle with lemon juice. Peel and grate onion on a grater with small holes, salt, mix with apples. Add peeled and grated carrot. Wash cabbage, remove the head, and cut into thin strips, place in a salad bowl with chives and parsley. Mix and season with salt and plenty of pepper. Drizzle with olive oil.
Preheat grill in the oven to 180°C. Wash large potatoes, do not peel, cut into eighths. Sprinkle with salt, pepper, and coat entirely with olive oil. Arrange on a baking sheet lined with aluminum foil and bake for 25 minutes until nicely browned.
